Fresh Heritage Pork & Belly Italian Sausage
Added by @janzik
Fresh Heritage Pork & Belly Italian Sausage
Serves
4
Ingredients
- •2½ lb Fresh heritage pork chops (boneless, un-brined, cubed)
- •1 lb Fresh pork belly (skin removed, cubed)
- •1 tbsp Kosher salt (approx. 18g)
- •1 tbsp Whole fennel seeds (lightly toasted and cracked)
- •1½ tsp Black pepper (coarsely ground)
- •4 clove Fresh garlic (minced to fine paste)
- •1 tsp Sweet paprika
- •1 tsp Crushed red pepper flakes
- •0¼ cup Ice-cold dry white wine or red wine
- •1 ea Natural hog casings (prepped and flushed)
Steps
- 1
Cube the raw heritage pork chop meat and pork belly into 1-inch cubes.
- 2
Toss the cubed meat with the kosher salt, cracked fennel seeds, black pepper, garlic paste, sweet paprika, and red pepper flakes until evenly coated.
- 3
Spread the seasoned meat on a tray and freeze for 30–45 minutes until firm and semi-frozen (around 30°F–32°F).
- 4
Grind the chilled meat through a medium or coarse plate (6mm to 8mm).
- 5
Add the ice-cold wine to the ground mixture and mix vigorously by hand or with a mixer for 60 seconds until the sticky protein emulsion (bind) forms.
- 6
Stuff into prepped natural hog casings using a sausage stuffer, being careful not to overfill.
- 7
Twist into 5 to 6-inch links in alternating directions. Prick trapped air bubbles with a pin.
- 8
Rest the connected links uncovered in the refrigerator for 12 to 24 hours to dry the casing and set the twists before separating.
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